Gluten Free Carrot Cake

Gluten Free

Ingredients:

For The Cake:
1 cup gluten-free all-purpose flour*
1 cup gluten-free oat flour (1 1/4 cup of rolled oats ground into flour)
3/4 cup coconut palm sugar**
2 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp salt
1/4 cup coconut oil, melted
1/2 cup unsweetened applesauce
3 large eggs, room temperature
1 tsp vanilla extract
2 cups finely grated carrot
1/4 cup unsweetened, shredded coconut
1/4 cup raisins

For The Lightened-Up Cream Cheese Frosting:
8 oz light cream cheese
1/2 cup 0% greek yogurt
1 cup icing sugar
Optional: 1 cup of chopped, toasted walnuts.

Directions:

For The Cake:

Preheat oven to 350 degrees F.
Combine flours, coconut palm sugar, baking powder, baking soda, spices and salt in a large bowl.
In a separate bowl combine coconut oil, applesauce, eggs and vanilla extract.
Add wet ingredients to dry and stir until just combined.
Add in grated carrot, shredded coconut and raisins.
Grease two 9 inch round cake pans with coconut oil and place a piece of circular parchment paper on the bottom of each (I just cut the parchment paper).
Divide batter evenly between two pans.
Bake for 25-30 mins (mine took 28). Cake is done when a toothpick through the center comes out clean.
Let cool for 20 mins before removing from pans then cool completely on a wire rack.
For The Lightened-Up Cream Cheese Frosting:
Using an electric mixer or stand mixer cream together cream cheese and greek yogurt.
Add in icing sugar and mix until well combined.
Place icing in refrigerator for 30 mins to thicken.
To Assemble The Cake:
Place one cake down and coat with frosting. Sprinkle with walnuts if using.
Place second cake on top and coat with frosting.
Use remainder of frosting to coat the sides.
Sprinkle walnuts on top if using.
Store in refrigerator for several days.

Notes:

*I recommend namaste perfect flour blend. **or brown sugar.

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